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Gluten-Free Sesame Seed Hamburger Buns

Enjoy hamburger with these homemade buns that’s sprinkled with sesame seeds.

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  • Prep Time 25 min
  • Total Time 3 hr 15 min
  • Servings 6

1
tablespoon fast-rising dry yeast
3/4
cup warm water (105°F to 115°F)
3/4
cup plus 1 tablespoon tapioca flour
1/2
cup white rice flour
1/4
cup sweet white sorghum flour
1/4
cup garbanzo and fava flour
1 1/2
teaspoons xanthan gum
1
teaspoon guar gum
1/2
cup plus 2 tablespoons cornstarch
1 3/4
teaspoons salt
1 1/2
teaspoons gluten-free baking powder
2
eggs
1/3
cup sugar
1/4
cup sunflower oil
1/2
teaspoon apple cider vinegar
1
tablespoon sesame seed
1
egg white, beaten

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Line cookie sheet with cooking parchment paper; spray paper with cooking spray (without flour). In small bowl, dissolve yeast in warm water; set aside.
  • 2 In medium bowl, mix flours, xanthan gum, guar gum, cornstarch, salt and baking powder with whisk; set aside. In large bowl, beat eggs, sugar, oil and vinegar with electric mixer on medium speed. Beat in yeast mixture. Gradually add flour mixture, beating on medium speed until well blended (dough will be sticky).
  • 3 Using 1/4-cup measure, drop dough into 6 portions onto cookie sheet. With wet hands, shape into buns, about 3 1/4x2 inches. Cover with plastic wrap; let rise in warm place about 1 hour 30 minutes or until doubled in size.
  • 4 Heat oven to 350°F. Spread sesame seed in ungreased shallow pan. Bake uncovered 8 to 10 minutes, stirring occasionally, until golden brown. Set aside to cool. Remove plastic wrap from buns. Brush egg white over tops, being careful not to punch them down; sprinkle with toasted sesame seed.
  • 5 Increase oven temperature to 375°F. Bake buns 15 minutes. Reduce oven temperature to 350°F. Cover buns with cooking parchment paper; bake 5 minutes longer or until instant-read thermometer inserted in center reads 207°F. Remove from cookie sheet to cooling rack; cool completely, about 1 hour. Split with serrated knife.

EXPERT TIPS

Expert Tips

Gluten-free bread dough is more like a batter and is very sticky. The floured surface commonly used with gluten-containing dough doesn’t work with this type of dough. For best results, use wet hands to work with it and shape it.

These buns freeze well, but air in the bag can cause the bread to develop frost. If you like to have gluten free bread on hand, consider investing in a food shrink-wrap machine. It vacuums out all of the air so bread stays perfectly frozen until you’re ready to use it.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bun
Calories
400
(
Calories from Fat
110),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
70mg
70%;
Sodium
850mg
850%;
Total Carbohydrate
66g
66%
(Dietary Fiber
3g
3%
  Sugars
12g
12%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
8%;
Iron
6%;
Exchanges:
2 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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